In a small mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and dill pickle juice. Add salt, dried onion, garlic powder, dried parsley, and dried dill. Blend until smooth, adjusting pickle juice to desired tanginess.

Slice the Persian or English cucumbers into thin rounds and place them in a large bowl. Optionally, dice the pickles for additional crunch and combine with fresh cucumber slices and any extra ingredients.

Pour the dressing over the cucumber mixtures and gently toss together using a spatula or tongs to coat each cucumber slice evenly.

Cover the salad and let it chill in the refrigerator for at least 15 minutes. Serve cold alongside your favorite summer dishes.